Strawberries and Cream Cake Recipe

Why You’ll Love This Recipe

This Strawberries and Cream Cake is the perfect treat for any occasion, from birthdays to afternoon tea. It’s a beautiful combination of light, moist cake layers with the richness of whipped cream frosting, and fresh, sweet strawberries. The cake is tender, and the strawberries add a burst of freshness, while the whipped cream frosting brings everything together. It’s a delightful dessert that’s both easy to make and utterly irresistible.

this Recipe

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup vegetable oil

• 1 3/4 cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 1 cup buttermilk

• 1 1/2 cups fresh strawberries, diced and tossed with 1 tablespoon flour

For the Whipped Cream Frosting:

• 2 cups heavy whipping cream

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

Optional Garnish:

• Whole strawberries

• Extra diced strawberries for filling

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven – Set your oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing them or lining them with parchment paper.

2. Mix Dry Ingredients – In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

3. Cream Butter, Oil & Sugar – In a separate bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy (about 3-4 minutes).

4. Add Eggs & Vanilla – Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.

5. Combine Wet & Dry Ingredients – Alternately add the dry flour mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

6. Fold in Strawberries – Toss the diced strawberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the strawberries into the batter.

7. Bake the Cakes – Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

8. Make Whipped Cream Frosting – Beat the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.

9. Assemble the Cake – Place one cake layer on a serving plate. Spread a layer of whipped cream frosting and add extra diced strawberries for the filling. Top with the second cake layer and frost the top and sides with the whipped cream frosting.

10. Garnish & Chill – Garnish with whole strawberries and chill the cake for a bit before slicing to allow the frosting to set.

Servings and Timing

This recipe serves approximately 8-10 people, depending on portion sizes.

• Prep time: 25 minutes

• Bake time: 25-30 minutes

• Total time: About 1 hour (including cooling time)

Variations

• Berry Blend: Try using a combination of berries like raspberries, blueberries, or blackberries for a mixed berry cake.

• Flavored Frosting: Add lemon zest or almond extract to the whipped cream frosting for a different flavor.

• Cake Flour: Substitute cake flour for all-purpose flour for a lighter, more delicate crumb.

• Sugar Alternatives: Use coconut sugar or a sugar substitute to make a healthier version of this cake.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: To enjoy the cake at room temperature, remove it from the refrigerator about 30 minutes before serving.

FAQs

How can I make this cake gluten-free?

You can use a gluten-free flour blend as a substitute for all-purpose flour. Ensure that the other ingredients are also gluten-free.

Can I use frozen strawberries instead of fresh ones?

Yes, frozen strawberries can be used, but make sure to thaw and drain them well to avoid excess moisture in the cake batter.

Can I use regular cream instead of heavy whipping cream for the frosting?

Heavy cream works best for whipping into stiff peaks, but you can use regular cream if you don’t need the frosting to be as stiff.

Can I freeze this cake?

Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw before frosting and serving.

How do I prevent the strawberries from sinking to the bottom of the cake?

Toss the diced strawberries in a little bit of flour before folding them into the batter to help them stay suspended in the cake as it bakes.

Can I make this cake ahead of time?

Yes, you can make the cake layers in advance and store them in the refrigerator or freezer. Just assemble and frost when ready to serve.

Can I make the frosting with non-dairy cream?

Yes, you can substitute heavy cream with non-dairy alternatives such as coconut cream or almond cream for a dairy-free version.

How long will the whipped cream frosting last on the cake?

The whipped cream frosting is best eaten within a day or two, as it may begin to break down over time. If storing, keep it in the refrigerator.

Can I use a different type of frosting for this cake?

Absolutely! Cream cheese frosting or buttercream would work beautifully with this cake if you prefer something richer.

What’s the best way to serve this cake?

This cake is perfect when served chilled or at room temperature with a cup of coffee or tea. It also makes a great dessert for celebrations.

Conclusion

This Strawberries and Cream Cake is a crowd-pleasing dessert that’s perfect for any occasion. With its soft and tender cake layers, light and airy whipped cream frosting, and the burst of sweetness from fresh strawberries, it’s a recipe that’s sure to delight. Whether you’re baking for a special celebration or just treating yourself to something delicious, this cake is a guaranteed hit!